Chef Carlos Pires of Quinta da Pacheca shared one of his recipes for a traditional Portuguese Easter, full of flavor..

Roasted lamb with oven-baked rice and roast potatoes


1 Lamb
2 Parts of water
1 part of wine
4 Lemons
Q.b. salt

1Lt. White Pacheca Wine
Q.b. salt
Q.b. laurel leaves
Q.b. Rosemary
4 garlic
Black pepper
Q.b. Parsley
  2,5dl of Olive Oil Quinta da Pacheca
Roast potatoes
100ml White Wine
Q.b. Olive Oil Quinta da Pacheca
1 onion
500gr Potato
Q.b. salt
Q.b. Paprika
Q.b. chili
Q.b. Blond
Q.b. Parsley

Broth and rice :
200gr Rib
200gr Chispe
200gr Pork Ear
2 Water
Q.b. salt
Black pepper
80gr Salpicão
100gr Bacon
1Kg Rice


Lamb Bath:
Cover the kid with water, white wine, lemons and salt. Leave in bath 24h.
Broth for rice:
Place the meat in a pan with water, salt, pepper, mint and oil. Allow the meats to cook well. Reserve the meat and cooking broth.
Place the white wine, salt, laurel leaves, pepper, garlic, parsley, olive oil and paprika in a stainless steel board, grind with the mix and add the rosemary. Let the lamb marinate for 6 hours. Place the lamb in the oven at 170ºC for approximately 1 hour. 


Peel the potatoes, wash and place in a container. Add the onion cut in thin moons, add the garlic, add the chopped garlic, the chopped parsley, the white wine and the olive oil. Season with salt and pepper. Stir the potatoes well and place in the oven at 170ºc for approximately 45 minutes.

Place olive oil on a baking tray and bring to the stove, add the rice. Let it glaze. Add the syrup and bake at 170ºC for 25 min.

Wine Pairing:


 For the roasted lamb we suggest a red from a selection of the best fields where Touriga Nacional and Touriga Franca grapes predominate. Vigorous tannins but without excesses, enough to handle the intensity of the dish's flavors. The pleasant freshness of this wine is ideal for perfectly balancing the fat of the meat. Take your numbered bottle from this limited edition!
"And if there are meals where we want to see everything go right, it's Easter, so we leave here our wine suggestions that bring new dimensions to the pleasure of eating."
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